Almond Financiers
These bite-size, almond beauties are your next excuse for bringing out the mini brioche à tête molds. In our take on the classic French...
McIntosh Applesauce
This versatile McIntosh Applesauce works in a wide range of recipes and blends beautifully without being overpowering. One of the most well-known varieties of apple,...
Our Best 9×13 Desserts
Rev your 9x13 pan to full throttle with our elevated, crowd-pleasing desserts. The dependable pan most often used for brownies and sheet cakes finds new...
Blueberry and Bitters Strudels
Consider these the blueberry cordials of pastry. Orange bitters, used as an aromatic flavor enhancer in many cocktails, gives the filling in this strudel...
Blueberry Browned Butter Buckle
Browned butter gives this berry-studded buckle a deeper, richer flavor that is balanced by the Brown Rice Crumb Topping, essential for the dessert’s “buckled”...
Fresa De Cuba Cocktail
Bubbly, bright, refreshing, and redolent of funky sugar cane, sweet strawberries, and mint, this cocktail is dangerous: You can drink quite a few of...
Three Recipes from Sarah Owen’s Toast & Jam
Capture the best of summer’s produce with these recipes and a little help from Sarah Owens, gardening guru and author of Toast & Jam. Read...
Pineapple Brown Betty
We took the classic Brown Betty on a tropical vacation, and packed it with pineapple, passion fruit, and lime. Shredded coconut, sourdough bread crumbs,...
The Big Chill: Our Best Ice-Cold Desserts
Summer dessert is a dish best served cold. Enter our rich collection of chilled sweets, packed with all of the fruit, custard, and, yes,...
Star Anise Sparkler
The French love their pastis, an aperitif that tastes of licorice. It’s a flavor you love or hate. We’ve created a riff on this...